Name: Keto Pumpkin Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Onion, diced - 1 small; Garlic, minced - 2 cloves; Zero-calorie brown sugar substitute (such as Lakanto Golden®) - 2 tablespoons; Pumpkin pie spice - 1 ½ teaspoons; Salt - 1 teaspoon; Chicken stock - 2 ½ cups; Pumpkin Puree - 1 (15 ounce) can; Heavy cream (Optional) - 1 cup; Heavy cream, or to taste (Optional) - 2 tablespoons; Crushed walnuts (Optional) - 3 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Keto Pumpkin Soup

1. Olive oil - 1 tablespoon

2. Onion, diced - 1 small

3. Garlic, minced - 2 cloves

4. Zero-calorie brown sugar substitute (such as Lakanto Golden®) - 2 tablespoons

5. Pumpkin pie spice - 1 ½ teaspoons

6. Salt - 1 teaspoon

7. Chicken stock - 2 ½ cups

8. Pumpkin Puree - 1 (15 ounce) can

9. Heavy cream (Optional) - 1 cup

10. Heavy cream, or to taste (Optional) - 2 tablespoons

11. Crushed walnuts (Optional) - 3 tablespoons

How to cook deliciously - Keto Pumpkin Soup

1. Stage

Heat oil in a saucepan over medium heat. Add onion and saute for 2 to 3 minutes. Reduce heat to medium-low and add garlic. Saute until onion is beginning to soften, 2 to 3 more minutes. Stir in sugar substitute, pumpkin pie spice, and salt. Pour in chicken stock and stir to combine. Whisk in pumpkin puree, cover, and simmer over medium-low heat for 10 minutes.

2. Stage

Blend soup carefully until smooth using an immersion blender. Stir in 1 cup heavy cream and adjust salt, if necessary. Garnish with a drizzle of heavy cream and crushed walnuts.